Wick Nixon joins Wendyl Nissen on The Long Lunch with an excellent cake recipe for the weekend!
Black Bean Chocolate Cake
Prep Time: 10mins
Cook Time: 40mins
- 400g tin black beans, drained and rinsed
- 80g coconut oil, softened (or butter)
- 1/3 coconut sugar
- 1t vanilla essence
- 1/4 c cacao powder
- 2 t baking powder
- 1/3 c dark chocolate drops (recommended sugar-free)
1/3 c dark chocolate drops
OPTIONAL EXTRA FOR SERVING:
Dried or fresh raspberries for the topping
Preheat oven to 170 degrees c. Line a 20cm cake tine with baking paper. Place beans and eggs into food processor until smooth. Set aside.
In a seperate bowl, cream coconut oil and coconut sugar until light and fluffy. Add vanilla essence. Sift in cacao powder and baking powder and pour in black bean mixture, along with dark chocolate drops. Gently fold the mixture together until just combined.
Pour into prepared tin and bake for 35 minutes or until a skewer comes out clean. Allow to stand in tin for 5 minutes before placing on a wire rack to cool.
To make the topping, place dark chocolate drops in a small pot over some boiling water and melt until smooth. Once the cake is completely cool, spread evenly over the top and finish off with some freeze dried or fresh raspberries if you wish. Place in the fridge for 5-10 minutes to allow for the topping to set.